I want to share my experience with smoked nuts. Smoked nuts are a great snack and they are worth being discussed here from my point of view.
Ingredients:
- nuts of your choice (cashews, almonds and peanuts are my favorite)
- approx. 1 egg white per pound of nuts
- salt, pepper, chili and/or BBQ-rub
- hickory wood chunks (beech wood also works well)
Directions:
Heat up your smoker to 250F. Place the nuts on a wire mesh inside the smoker and smoke them with hickory or beech wood for 30 minutes. Stire the nuts gently from time to time. Don't be shy ...the nuts can stand much smoke! ;-)
After 30 minutes remove the nuts from the smoker and let them cool down until they are lukewarm. Put them in a bowl of reasonible size and mix them with the egg white(s). Season the nuts with the stuff of your choice. Salt and pepper always works fine. I also made good experience with chili and cayenne pepper. If you like it special try Meathead's Memphis Dust... I like it.
Place the nuts back on the wire mesh in the smoker an let them dry for 10-15 minutes at reduced heat (approx. 225F).
Don't forget a proper presentation:
Tip:
Let the nuts cool down completely before serving, because the nuts are not crunchy when warm.
When you plan to serve them to a later point in time: seal them in a plastic bag.
Comments, questions and ideas are welcome...
Regards
Denis
Ingredients:
- nuts of your choice (cashews, almonds and peanuts are my favorite)
- approx. 1 egg white per pound of nuts
- salt, pepper, chili and/or BBQ-rub
- hickory wood chunks (beech wood also works well)
Directions:
Heat up your smoker to 250F. Place the nuts on a wire mesh inside the smoker and smoke them with hickory or beech wood for 30 minutes. Stire the nuts gently from time to time. Don't be shy ...the nuts can stand much smoke! ;-)
After 30 minutes remove the nuts from the smoker and let them cool down until they are lukewarm. Put them in a bowl of reasonible size and mix them with the egg white(s). Season the nuts with the stuff of your choice. Salt and pepper always works fine. I also made good experience with chili and cayenne pepper. If you like it special try Meathead's Memphis Dust... I like it.
Place the nuts back on the wire mesh in the smoker an let them dry for 10-15 minutes at reduced heat (approx. 225F).
Don't forget a proper presentation:
Tip:
Let the nuts cool down completely before serving, because the nuts are not crunchy when warm.
When you plan to serve them to a later point in time: seal them in a plastic bag.
Comments, questions and ideas are welcome...
Regards
Denis
Comment